CHICKPEA FLOUR /BESAN KACHORI

INGREDIENTS
All purpose flour /maida                          -                           500gms
Chickpea flour / besan                             -                           250 gms
Red chilli powder                                   -                            1 tsp
Asafoetida / hing                                    -                            a pinch
Salt                                                       -                           to taste
Oil                                                        -                           1/2 cup
Carom seeds /ajwain                               -                           a pinch
Water                                                    -                          as requried

METHOD
In a kneading bowl mix all purpose flour /maida,carom seeds /ajwain,salt and oil.
Make a soft dough with the help of a water'
Take aside for 15 mins'
Take chickpea flour /besan in a bowl.
Add red chilli powder,asafoetida / hing and salt and mix well.
Make a soft dough like all purpose flour dough with the help of water.
Now stuffing is ready.
Now fill the stuffing inside a all purpose flour / maida dough and roll out the pori.
In a khadi heat enough oil and add the kachori,lower the heat and fry till light brown.
Drain extra oil.
Serve hot with pickles.

BOTTLE GOURD /LAUKI FRITTERS

INGREDIENTS

Bottle gourd /lauki                            -                                    100 gms

Chickpea flour /besan                        -                                    1/2 cup

Rice flour                                         -                                     2 tbsp

Red chilli powder                              -                                      1 tbsp

Salt                                                  -                                      to taste

Oil                                                   -                                      1/2 cup

Turmeric powder                               -                                      1/2 tsp

METHOD

Wash and peel the bottle gourd / lauki.

Cut into slices.

Blanch it.

Mix chickpea flour /besan,rice flour,red chilli powder,turmeric powder and salt in a bowl with the help of little water.

Make a smooth batter.

Heat oil in a pan.

Dip the bottle gourd / lauki slices into the batter.

Coat them well.

Fry the fritters golden and crispy.

Drain in paper napkin.

Serve hot with sauce.

BOTTLE GOURD /LAUKI KOFTA

INGREDIENTS
Bottle gourd /lauki      -   500 gms
Besan /chickpea flour      -  6 tbsp
Chopped green chillies         -  2
Ginger garlic paste          - 1 tbsp
Finely chopped onion          - 1
Turmeric powder           -  1/2 tsp
Coriander powder            -  1 tsp
Red chilli powder            -  1 tsp
Garam masala             -  a pinch
Cumin seeds /jeera seeds   -   a pinch
Chopped coriander leaves  -   1 tbsp
Oil                                   - 1/2 cup
Salt                                -  to taste

METHOD
Wash and peel the bottle gourd /lauli..
Grate the bottle gourd /lauki and squeeze it.
Add green chillies,salt ,besan /chickpea flour and mix well.
You can make small lemon size balls.
Heat oil for deep frying.
Deep fry these balls until golden in colors.
Always cook in medium flame.
Drain extra oil.
Heat up remaining oil put cumin seeds /jeera seeds to crackle.
Add ginger,garlic paste,coriander powder,red chilli powder and some water n saute for 4 to 5 mins.
Add water n salt for gravy and boil it.
Add the fried kofta.

Garnish with coriander leaves and serve it.

MEETHI LASSI

INGREDIENTS
Curd     -   1/2 cup
Water    - 1/2 cup
Sugar     -  2 tbsp
Cardamom powder    -   a pinch

METHOD

Take all ingredients in a blender and blend it.

Serve in a glass.

STUFF PAN CAKE

INGREDIENTS

Semolina /sooji                           -                                   1 cup

Curd                                          -                                  4 tbsp

Diced capsicum                           -                                  2 tbsp

Chopped onion                           -                                   2 tbsp

Black pepper                              -                                   a pinch

Salt                                           -                                    to taste

Oil                                            -                                    2 tbsp

Water                                        -                                    1 cup

METHOD

In a bowl mix semolina /suji ,curd,salt and water.

To make a smooth batter.

Heat a non stick pan to very hot sprinkle some oil till it sizzles and quickly pour one spoon batter on it.

Also pour another spoon of batter on it.

Lower the heat put some oil over the pan cake .

At the top the pan cake with green veggies and onion.

Cover it with another pan cake.

Cook till golden brown.

Serve hot with chutney.

MALAI KOFTA

INGREDIENTS

Cottage cheese /paneer                          -                               200 gms

Bread slice                                           -                                1

All purpose flour / maida                       -                                2 tbsp

Corn flour                                            -                                2 tsp

Raisins                                                 -                               1 tbsp

Oil                                                       -                                4 tbsp

Onion paste                                           -                                1/2 tsp

Ginger,garlic paste                                 -                                1 tbsp

Turmeric powder                                   -                                1 /2 tsp

Red chilli powder                                   -                               1 tsp

Chopped green chilli                              -                                1

Tomato puree                                       -                                 1/2 cup

Sugar                                                   -                                 a pinch

Salt                                                      -                                 to taste

Cardamom powder                                -                                 a pinch

Cumin /jeera seeds                                -                                 a pinch

Cashew nuts                                          -                                 10

Milk                                                     -                                 1/2 cup

Water                                                    -                                1/2 cup

Cream                                                   -                                 2 - 3 tsp

METHOD

In a kneading bowl mix cottage cheese /paneer,bread slice and all purpose flour /maida.

Add salt and mix well,make a dough.

Divide the dough into equal size balls.

Now fill the raisins inside the dough.

Shape each balls to flat patties of medium thickness

Coat the cottage cheese patties in the corn flour.

Heat oil in a pan.

And shallow fry the kofta in a medium flame.

Now kofta is ready for gravy.

Heat oil in a pan.

Add cardamom powder,sliced green chillies and cumin seeds.

Add onion paste and fry till light brown.

Add ginger ,garlic paste and all dry ingredients like turmeric powder,coriander powder,red chilli powder and salt and mix well.

Add tomato puree and pinch of sugar and cook for ten mins.

Grind the cashew nuts and make a paste.

Add cashew paste and cook in a high flame for five mins.

Add half cup of water and half cup of milk  and two tbsp cream.

Switch off the gas.

Assemble the kofta in a platter and pour the gravy into the platter and serve hot.

VEGETABLE SALAD

INGREDIENTS

Grated carrot                             -                             2 tbsp
Diced capsicum                         -                             2 tbsp
Boiled corns                              -                            1 tbsp
Grated cabbage                           -                            2 tbsp
Salt                                            -                             to taste
Black pepper                              -                             a pinch
Caesar salad dressing
Mayonnaise                               -                             1/2 tsp
Olive oil                                    -                             1 tsp
Oregano                                    -                             a pinch
Chilli flax                                 -                             a pinch

METHOD
In a bowl mix grated carrots,diced capsicum,boiled corns and grated cabbage.
You can also add bell pepper (red n yellow).
Add very little salt and,black pepper and caesar   salad dressing.
Add low fat mayonnaise and olive oil.
At the end sprinkles oregano and chilli flex.
Yummy salad is ready in mins.

Serve chilled.

MOONG PAKORA CHAT

INGREDIENTS
Moong lentils / dal   -  1 cup
Ginger    - 1 inch stick
Green chilly     -   2
Chopped coriander leaves   -   1 tbsp
Crushed garlic cloves  -   1 tsp
Chilly flex   -  1/2 tsp
Red chilly powder   -  1/2 tsp
Tomato sauce    - 2 tbsp
Chilli sauce  -  2 tbsp
Olive oil  -  2 tbsp
Oil  - 1/2 cup
Salt  -   to taste

METHOD
Soak moong lentils / dal for 4 hours.
Then drain moong lentils / dal completely and add ginger and green chilly and grind it.
No need to add water while grinding.
Very smooth paste is ready.
Mix finely chopped coriander leaves and salt.
Heat oil in a wok.
Make equal size balls.
Deep fry in hot oil until golden in color.
Flipping once in between.
Simmer after we dropped all the pakora and cook in medium flame until done.
Drain in paper napkin.

Again heat olive oil in a pan.
Add crushed garlic cloves.
When it gets pink,add tomato sauce,red chilli sauce n add moong pakora.
Add red chilly powder,chilly flex,salt,coriander leaves and mix well.
Serve it.

SAGO / SABUDANA PAPAD

INGREDIENTS
Sago / sabudana   -      100 gms
Water       -         4 cup
Salt        -        to taste
Cumin seeds      -   1 tbsp

METHOD
Soak sago / sabudana for atleast four hours.
Boil in a heavy bottom vessel.

When it boiled keep in a low flame.
Stir in between thickening the sago / sabudana.

Cook well till it gets thick and sago mix well in the water.
Add salt and cumin seeds / jeera seeds and mix well.
Spread a clean plastic table cloth.
Take one spoon of sabudana / sago and pour in the clean plastic table cloth,to make small circles.

Repeat the process to finish the sabudana / sago.
Dry in the sunlight or in the fan of wind.
The next day it will be fully dried,but dry for 2 days for safer side.
Store in container after drying.

Fry in enough oil and drain in paper napkin.
Served with tea.